Shelly2024 Recipe Reviews (Pg. 1) - (12839013)

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Chef John's Perfect Prime Rib

Reviewed: Apr. 6, 2015
This was my first time cooking prime rib and I was worried I'd mess it up. Couldn't have been happier with the way it turned out! My issue was figuring out the timing for Easter Sunday morning, as I would be gone while it cooked. My roast was 7.4 lbs. calculating a cook time of 37 min. I was going to have to have it in the oven while it preheated, since I was using the auto-cook feature on my oven. It usually takes my oven about 10 minutes to get to 500° so I set the cook feature for 500° for 45 min. The oven turned itself off and then the meat sat in there for the next 2 hours. At noon I removed it from the oven, covered it with foil, trying to keep it a bit warm, while I prepared other food. It was a beautiful medium-rare and delicious! Thank you for this fool-proof cooking method! OH! Important note on warming to room temp. This was a concern to me, as I did not want to get up in the wee hours of the morning to set it out. The night before I placed the meat in an insulated cooler bag (one that rates to keep things frozen for 5 hours) and let it sit in there all night. It was still quite cool, but not cold the next morning. The meat was then able to sit out for a couple more hours before the cooking process started. I can see how having the meat at room temp. would be key in this recipe's success.
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Creamy Deviled Eggs

Reviewed: Jun. 2, 2013
Family didn't care for this. Didn't taste right.
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Hidden Valley® Harvest Butternut Squash Soup with Ranch Croutons

Reviewed: Oct. 22, 2011
Not too bad to me and daughter (who's usually quite picky). Husband hated it. Only ate 2 bites. Felt like he was eating baby food and turned off by texture. I thought it was really alright and would be good on a cold winter evening. Croutons were definitely a plus.
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